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This recipe would be perfect for a potluck or a nice picnic outside in the sunshine 🙂

Lemony Farro Salad with Roasted Vegetables

Serves: 6-8

• 3 heaping cups cooked farro, chilled
• 16 oz heirloom cherry tomatoes
• 1 pkg asparagus spears, chopped (about 1/2 – 1 cup)
• 1 pkg haricot verts, chopped (about 1/2 – 1 cup)
• 1 cup bocconcini fresh mozzarella balls, cut in 1/2
• Seasonings: salt, pepper, herbs de provence

For the dressing:

• juice from 2 small lemons
• 2 tbsp white balsamic vinegar
• 1 tbsp honey
• 2-3 tbsp olive oil
• seasonings: salt, pepper, all-purpose (like Mrs. Dash)

Pre-heat oven to 425 F.  Place all the veggies on a lightly oiled cookie sheet, sprinkle with seasonings and roast for about 25 minutes until slightly charred. Place the veggies, farro and mozzarella in a large bowl.  Mix up the dressing ( I mixed mine in my Blender Bottle) and then mix it all up!  Easy!  You can refrigerate it for a bit if you like it cold.

I really like the Blender Bottle because it’s not only good for shakes and batters and such, it’s also good for dressings.

This is the coating mixture for the chicken:  pistachios, shredded coconut, and parmesan mmm

I just love roasted veggies 🙂

After coating the chicken tenders in egg white and pistachio breading, I sprinkle with olive oil and bake it at about 425 for 15-20 minutes depending on the thickness.

This coating comes out perfect every time and we love the addition of the coconut.

This salad is great for leftovers and I had it for lunch today!  Beats what they serve at the school cafeterias, ick.  I won’t even go there.